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    You are in: Home / Chef #573036's Public Recipes
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    100 Recipes

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    I have yet to try this one but like for most of Vij's recipes, I reduced the amount of oil.

    Recipe #268670

    Perfect indulgence for a cold morning.

    Recipe #265133

    Adapted from Bon Appétit November 2006.

    Recipe #261137

    I have not tried this one yet. It comes from Bon Appétit November 2007. They have replaced egg whites for the usual butter or oil.

    Recipe #260928

    This is my version of Vij's recipe. I used half of the ghee and oil recommended and half the garlic.

    Recipe #259758

    From Bon Appétit October 2005. Fresh muscats are somewhat difficult to find, but they're worth seeking out for their musky flavor.

    Recipe #259696

    Adapted this a recipe from Rob Rainford that I obtained via Food Network Canada.

    Recipe #259377

    Vij's note: This cauliflower rice pilaf tastes great with raita or plain yogurt as a light meal on its own. Otherwise, it's a great accompaniment to any meat curry. When cutting the cauliflower, use as much of its stalks as possible.

    Recipe #259375

    When making anything with apples, I like to use a variety to ensure a balance in flavour and texture and flavour, sweetness and tartness. Ideally, I choose three or four varieties and leave some of the skin on each of them if it has not gone though from the apples being in storage. Taste them and decide. You want some of the apples to turn to applesauce and some to keep their shape for this crisp. Among the firmer apples are Granny Smith, Greening, Gravenstein and Winesap. Sweeter apples are Golden Delicious, Empire, Gala, and Fuji. The McIntosh on the East Coast and Pink Lady on the West Coast have a good sweet-tart balance and bake up softer.

    Recipe #258682

    From Bon Appétit Magazine October 2007.

    Recipe #257744

    From Food and Drink Magazine Holiday 2004. Serve with blanched broad rice noodles or steamed rice. Frying the rapini leaves ahead of time is messy but delicious. They become crisp and make a beautiful garnish as well as a texture highlight in the dish.

    Recipe #257578

    From Food and Drink Magazine Autumn 2006. An unusual curry for the curry aficionado. West Indian Curry is slightly different-the mix of spices is a little sweeter with more cinnamon, anise and turmeric in it and there is no chili. You can add the lethally hot Scotch bonnet chilies into this or use hot sauce to spike it up afterwards. You can purchase West Indian curry powder, if desired. You can also turn this into an Indian curry by using Indian curry powder or paste. This is an interesting method to make this dish. You actually just reheat the meat in the curry mixture when needed, making it perfect for elegant entertaining. West Indian sweet potato is called boniato and it is drier than our sweet potatoes. If it is not available, use sweet potato.

    Recipe #257577

    From Food and Drink Magazine Autumn 2001 A great breakfast pancake and, with the special twist of the apple topping, suitable for brunch, too.

    Recipe #257553

    This recipe comes from KAF. They suggest using their holiday bread or any sweet bread for the recipe.

    Recipe #256138

    I saw this on Easy Entertaining today. Super easy, and I would have never thought of it. They looked really good!

    Recipe #256107

    My version of Vij's version. I have reduced the amount of oil used. Vij's states this is for 6 I believe it is more for 8.

    Recipe #255661

    From Food Network Canada - Caroline McCann Bizjak: Curry

    Recipe #255437

    This is a great comfort meal that freezes well.

    Recipe #254531

    This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

    Recipe #254495

    Adapted from Donna Hay

    Recipe #253915

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